1 can (8 ounces) unsweetened pineapple chunks

1 firm ripe small cantaloupe

1 medium green pepper, cored and cut into 32 pieces

32 cooked medium shrimp

1/4 cup firmly packed brown sugar Twin

2 tablespoons cider vinegar

1)  Drain pinapple; reserve pineapple juice.  Cut cantaloupe into quarters lengthwise.  Using a melon baller, cut 32 melon balls.

2)  Place green pepper in 1-quart glass casserole. Cook in microwave oven for 1 to 2 minutes at High, or until tender.  Cool.

3)  Alternate cantaloupe, green pepper, pineapple and shrimp on bamboo skewers.  Put 4 kabobs into a 1 1/2-quart glass baking dish.

4)  Mix reserved pineapple juice, brown sugar Twin and vinegar; pour 1/4 of the liquid over the kabobs.  Heat uncovered in microwave oven 3 to 4 minutes at medium-high; turn and rearrange kabobs after 1 1/2 minutes.

5)  Repeat procedure for remaining kabobs.

Makes 16 kabobs